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Pandan Coconut Cake

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Light and fragrant Pandan Coconut Cake made with pandan juice and coconut milk, offering a delicate floral aroma and moist texture. A classic Southeast Asian dessert perfect for any occasion.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup rice flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 large eggs
  • 1/2 cup coconut milk
  • 1/2 cup pandan juice (fresh or bottled)
  • 1/4 cup vegetable oil
  • 1/2 cup shredded coconut
  • Optional: toasted coconut for garnish

Instructions

  • 1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  • 2. In a bowl, mix flours, sugar, baking powder, baking soda, and salt.
  • 3. In another bowl, whisk eggs, coconut milk, pandan juice, and oil.
  • 4. Gradually add dry ingredients to wet, mixing until smooth.
  • 5. Fold in shredded coconut.
  • 6. Pour batter into prepared pan.
  • 7. Bake 30-35 minutes or until a toothpick comes out clean.
  • 8. Cool in pan 10 minutes, then transfer to wire rack.
  • 9. Garnish with toasted coconut if desired.

Notes

  • Use fresh pandan juice for best aroma.
  • Rice flour adds subtle texture unique to pandan cake.
  • Serve at room temperature.
  • Great with tea or coffee.

Nutrition

Keywords: pandan cake, coconut cake, southeast asian dessert, fragrant cake

Find it online: https://dishfoody.com/pandan-coconut-cake-recipe/